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1.5 KiB
Executable file
1.5 KiB
Executable file
| maturity | date | publish | type |
|---|---|---|---|
| plante | 2023-11-05T19:17 | true | recipe |
Prep Time: 30 minutes Cook Time: 25 minutes Servings: 3
Ingredients
- 1 kg fresh spinach chopped small.
- Frozen spinach can also be used
- ½ cup Coriander (cilantro) finely chopped
- Some pine nuts
- 200 g Chickpeas drained
- 200 g lamb - collier d'agneau
- 1 medium Brown Onion
- 4 cloves Fresh garlic
- Olive oil
- 1 cup Vegetable stock
- 1 vegetable stock cube dissolved in a cup of boiling water
- Black pepper
- Fresh lemon juice
- 1 small Red chili (optional)
Instructions
Prepare white rice Optional sh3erieh
Toast the pine nuts with olive oil, if using. Set aside.
In a deep pot, heat olive oil over medium heat. Add :
- diced onion
- salt
- garlic
- chopped ½ cup Coriander (cilantro) Cook until wilted but not browned for about 8 - 10 minutes.
Add the ground lamb and spices and mix with the cooked onion Cook for 10 minutes or until lamb is fully cooked. AND / OR Add 400 g Chickpeas, 1 teaspoon Black pepper, chopped 1 small Red chili Stir everything together and allow to simmer for about 10 minutes with the lid on.
Add chopped spinach, a little bit at a time. 1 cup Vegetable stock. Mix well with the beef mixture and cook for 3 - 5 minutes, just until spinach is wilted.
Remove from heat, pour fresh lemon juice. Serve with the white rice